| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups corn flakes
- 2 hard-boiled eggs, chopped
- 2 tablespoons bread crumbs
- 1 tablespoon chopped parsley leaves
- 1/2 cup unsalted butter
- 1 cup diced leek
- 1/3 cup diced carrots
- 1/2 diced onion
- 1/2 cup dry white wine
- 2 cups fish stock
- 1 cup diced potatoes
- 4 cups boneless haddock, cut into a large dice
- 3/4 cup chopped smoked salmon
- 3/4 cup heavy cream
- 3 tablespoons roughly chopped cilantro leaves
- 1/2 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside.
- Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes.
- Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste.
- Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately.
Reviews
I have made this dish 3 times and have passed on the recipe at least 7 times. It is full of flavors and rich and creamy. The first time I made it I used the cornflake crumbs and did not care for the topping, although my dinner guest thought it added a welcome crunc. I have since made it twice without topping and have received rave revues around the dinner party table. Definitely a keeper. An Eileen from Donlow.